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Sour cherry and coconut jam muffins


  • White flour : 300 gr

  • Sugar : 150 gr

  • Baking powder : 1/2 teaspoon

  • Cinnamon powder : 1 teaspoon

  • Salt : 1/8 teaspoon

  • Milk : 250 ml

  • Egg : 1 pcs

  • Melted butter : 60 gr

  • Coconut powder : 30 gr

  • Badr Sour cherry jam : 150 gr

  • Grated lemon peel : 1 teaspoon

Turn your oven to 180 degrees Celsius and let it heat up. Choose a muffin tin of 12 and put muffin paper inside each tin. Combine white flour, sugar, baking powder, cinnamon powder and salt in a large bowl. In another bowl, whisk your milk, eggs and melted butter together with an electric mixer. Mix the contents of both dishes and add cherry jam, coconut and lemon peel and stir. Use a spoon to fill no more than 3/4 of your muffin paper. Pour a little coconut powder or sour cherry on the muffins and put in the oven for 25-30 minutes. When they turn golden, they are ready to serve. Try to serve them hot and keep them at room temperature in a sealed container.

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